Vegan Scrambled Eggs

This vegan version of a universally loved dish looks and tastes just like the real thing...in fact I had a hard time convincing my daughter that it wasn't made from real eggs!

I've previously posted a recipe for scrambled tofu (here) which tastes absolutely delicious in its own right, but couldn't really be mistaken for real eggs. This scrambled 'egg' dish, however, offers an almost exact imitation.

The ingredients are nearly identical to a recipe I recently shared for vegan poached eggs (which you can find here). Whilst they're undoubtedly delicious, assembling them does take a bit of time. This vegan egg dish, though, is a lot quicker to conjure up, so if you're after a fast and easy eggy meal, this is the recipe for you!

I love it served as part of a glorious full English breakfast but, much more frequently, I simply serve it on a slice of my nut and seed bread (recipe here). I also regularly mix it with my homemade mayo (recipe here) to make egg mayonnaise sandwiches, which the kids love.

First, make the 'yolk':

Take a 5cm long piece of carrot (from the thickest part), peel and chop it into thin slices.

Place the carrot slices into a small pan filled with ½ cup of boiling water and boil for 5 minutes.

(If you're short on time, you can replace the carrot with a pinch of turmeric, for colour. It works well, however I do prefer to use carrot as it gives an earthier, deeper flavour.)

Transfer the carrots and water into a vitamix or blender and blend until the carrots are totally liquified (you could also use a hand held blender).

Put this orange liquid into a small pan and add:

1 tbs nutritional yeast

2 tsp vegan butter (I use my own homemade butter, you can find the recipe here)

1 tsp corn flour

1 tsp yellow mustard

¼ tsp vegetable stock powder

½ tsp kala namak*

Gently heat, stirring continuously, until it reaches a thick consistency, then remove from the heat.

Next, add the 'white':

Place 500g of extra firm organic tofu in the same pan.

Thoroughly mash the tofu with a potato masher until it resembles creamy scrambled egg.

Lastly:

Stir everything in the pan together so that the 'yoke' and the 'white' are thoroughly combined.

Put the pan back over a low heat, and gently stir until the tofu is warmed through.

Serve and enjoy!

* Kala namak, otherwise known as black salt (even though it's pink), is essential to this recipe as it's what gives it the authentically eggy taste. If you'd like it even eggier, add another ¼ tsp.